Irish Bread Braid

I made it with cabbage instead of spinach..and slices of swiss cheese instead of mazzarella .. I did not top it with the seeds..very yummy more rubenesque

The total time indicated in the recipe is 45 minutes, @Anonymous. Hope that helps!

Hi, do you know how long the whole process roughly takes?

I think I would try this with deli ***** well drained instead of the spinach, swiss cheese, and a spicy mustard or 1000 island dressing

Hi @Anonymous! You do not need to cook the corned beef via slow cooker first as the recipe calls for sliced corned beef (deli style). Hope that helps!

Quick question, Did you cook the corned beef via slow cooker before putting it in this bread wrap? Or are the corned beef slices from a deli?

Sounds good & very easy. May try it with the homemade bread might be a tad bit cheaper to make.

YUMMY!!

I always recommend following as directed (ingredients included) but you’re welcome to try your hand at making a homemade dough of similar consistency if that appeals to you more.

Can you think of an alternative to the Pillsbury dough?

instead of spinach can we use cabbage

The bread braid is baked at 375 degrees F, @Anonymous. Click on the “Irish Bread Braid” link at the top of the blog for additional recipe details.

The recipe uses sliced white cheddar cheese, @amandaelizabeth.

The potatoes are sliced after boiling then cooked again when baking, @Anonymous. Hope that helps!

Thanks for helping out @Anonymous, @NotRocketSurgery! If you prefer, @Anonymous, you can also print or save the recipe at this link: http://www.tablespoon.com/recipes/irish-bread-braid-recipe/1/.

You could just cut and paste this into any document, even an email, and then print it.

Ingredients

2 cans Pillsbury Recipe Creations seamless dough sheet

6 ounces sliced corned beef

1 cup chopped cooked spinach

2 large red potatoes, boiled, cooled and sliced

1 cup shredded white cheddar cheese

egg wash (1 egg beaten with 1 tablespoon water)

caraway seeds, for sprinkling (optional)

Directions

1Heat oven to 375 degrees F. Line a baking sheet with a silicone mat or spray with cooking spray.

2Unroll dough sheets onto prepared baking sheet. Place sheets side-by-side lengthwise and press into one large rectangle, pinching seam together with fingers.

3Place corned beef in center of dough in a 8-inch wide strip. Top with spinach, then potatoes. Sprinkle with cheese.

4Using a knife or kitchen scissors, cut 1-inch wide strips on long sides of dough (cut the same number of strips on each side) to within a 1/2-inch of the filling. Fold in short sides, then alternately cross strips over the filling to make a “braid” effect.

5Brush braid with egg wash, then sprinkle with caraway seeds, if desired. Bake 25 minutes or until a deep golden brown; let cool 5 minutes before slicing.

How do I print this without pictures?

Believe it or not, I already had everything I needed to make this except for the potatoes. So, I left them out. And, since my spinach was not frozen but in a can, I really didn’t have enough. So, I used one can of spinach and one of sauerkraut, very well drained. Pressed dry would be more like it. The cheese? I had presliced swiss cheese. Do you see where I am going with this? Even the 1000 Island dressing fit in nicely, so I put some inside the wrapper as well as for dipping.

This is sooooo good that I propose that we rename March 17th to be St. Patrick Ruben’s Day.

John

are the potatoes cooked?

Hi guys — The official recipe is linked at the top of the post (“Irish Bread Braid”), so look for info there!

could you break this down in recipe form? i like the pictures, but i need the measurements and such. and oven temp!

What kind of cheese did you use?

Oven temperature???